2 CREEKS BAR & GRILL
74 CAPULET DR STE 201 · ST AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched face with gloved hands then contained to handle clean equipment and plates without changing gloves and washing hands. **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of several raw shell eggs stored over various ready to eat items in top section of reach in cooler on make line, employee moved sheet pan of eggs to bottom of cooler. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F – Reheating, after 30 minutes 136F); brown gravy (88F – Reheating, after 30 minutes 134F); turkey gravy (130F – Reheating after 2.5 hours); queso cheese (131F – Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F – Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F – Cold Holding); waffle batter (50F,51F – Cold Holding); liquid eggs (52F – Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F – Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F – Cold Holding); sausage patties (46F – Cold Holding); corn beef hash (46F – Cold Holding); sliced ham (45F – Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. **Corrective Action Taken** **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (135F – Reheating, after 30 minutes 136F); brown gravy (88F – Reheating, after 30 minutes 134F); turkey gravy (130F – Reheating after 2.5 hours); queso cheese (131F – Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. **Warning**
Intermediate 4
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. One tag from November missing date. **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area.
27-19-4Intermediate – Handwash sink does not have enough water pressure to properly wash hands. At hand wash station inside stall of men's bathroom.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine and quaternary ammonium
Basic 1
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line.
Inspector observations synchronized from DBPR on September 13, 2026 12:40 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.